Lancashire hotpot

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
2. 2Cook the onionsCook the onion and carrots in the pan with a little more dripping until golden.
3. 3Sprinkle over the flour, allow to let it cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then let come to a boil. Fold in the meat and bay leaves, then turn off the heat.
4. 4Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place the in the oven for about 1½ hrs until the potatoes are cooked.
5. 5Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.